We’re pretty excited about our take on an iconic Italian dish. In our version, we pair sweet, juicy scallops with a hearty, homemade classic marinara sauce to create a dish that’s perfect for chillier winter nights—and casual get-togethers with friends.

Prep and Cooking Time Medium
Recipe Difficulty Medium


  • 12 oz. rotini
  • 8 oz. bay scallops
  • fresh basil leaves
  • parmesan cheese
  • salt
  • 3 tsp olive oil
  • 2 garlic cloves, smashed
  • 1/2 tsp basil
  • 1/4 tsp oregano
  • 1/2 tsp crushed red pepper
  • 1 16 oz can crushed tomatoes
  • green pepper, diced
  • sea salt & ground pepper


  1. Heat olive oil in a saucepan over medium heat. Add garlic and green pepper and sauté for 2-3 minutes. Add crushed tomatoes, basil, oregano, crushed red pepper, and salt and pepper. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 20 minutes.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook on the box as directed.
  3. Increase the heat of the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes.
  4. Drain the pasta and add to the skillet with the sauce; toss. Top with parmesan cheese and fresh basil. Serve.

    Makes: 4-6 servings.

Did you know?

Scallops become rubbery when they’re overcooked, so resist the temptation to cook them for longer than a recipe recommends. When adding them to a pasta sauce, be sure to keep your sauce on medium heat, and stir gently until the scallops are just cooked through.

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